Beef

• Grilling and Barbecuing: Beef cuts like ribeye, T-bone, and flank steak are perfect for grilling, offering a smoky, charred flavor that enhances their natural richness.
• Slow Cooking and Braising: Tougher cuts like brisket, chuck, or short ribs are ideal for slow cooking, resulting in tender, flavorful dishes like pot roast or beef stew.
• Ground Beef for Versatile Recipes: Ground beef is a staple for making burgers, meatballs, tacos, and hearty pasta sauces like Bolognese.
• Stir-Frying: Thinly sliced beef, such as flank or sirloin, is commonly used in stir-fry recipes, absorbing marinades and cooking quickly for tender, flavorful results.
• Roasting: Prime cuts like tenderloin or rib roast are perfect for roasting, creating an impressive centerpiece for holiday meals or special occasions.
• Soups and Broths: Beef bones and shanks are often simmered to create rich, flavorful broths for soups like pho or beef noodle soup.

• A rich source of high-quality protein, essential for muscle growth and repair.
• Packed with important nutrients like iron, zinc, and B vitamins, which support energy levels and immune function.
• Offers a versatile flavor profile, making it suitable for grilling, roasting, stewing, and more.
• Can be part of a balanced diet when consumed in moderation and paired with vegetables and whole grains.
• Provides healthy fats, especially in grass-fed varieties, which may contain omega-3 fatty acids.

Store raw beef in its original packaging or transfer it to an airtight container and keep it in the coldest part of your refrigerator, ideally at 32°F to 40°F. Use within 1-2 days for ground beef and 3-5 days for whole cuts. For longer storage, freeze beef in freezer-safe bags or wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Label with the date and use within 3-6 months for best quality.